Canning season ready or not; Strawberry jelly with honey

A couple of weeks ago I purchased a gallon of raw local honey with the intention of making some jam and jelly. Well I finally got around to cleaning out the canning jars and the pantry so I felt like I could make a batch. 

I searched online for a simple recipe and found one at Grouprecipes.com for Honey- Grape Jelly. I decided it was simple enough (only 3 ingredients) that I would try it. 

I used strawberry juice I canned last season 2 1/2 cups of unsweetened juice,  1/3 cup pectin (I purchase it in bulk from our local Gleaners group), and 2 3/4 cups honey. 

Only 3 ingredients!

 I set to cooking it on my stove and decided I would even use jelly jars this time (I usually make all my jams and jellies in pints). It didn't take very long since you don't boil it. I poured the jelly into 6 half pint jars and covered them with a towel until the cooled off. I decided not to process this batch since I am sure my boys will have it eaten in a week or less. I think the next batch I will process for 5 minutes to seal the jars. (Found 5 minutes listed on another blog).  I was really nervous about it setting up , but this morning when I checked it, all 6 jars had set! (insert happy dance here!!!)

The color is beautiful!! If I had the supplies I would do a traditional wax seal on them, but this round like I said is going straight into the fridge and my crazy boys will eat it in a week!

Now , I guess it is time to start filling all these jars with wonderful goodies! Guess I should finish planting my garden so I have something to process!

Mom's Kitchen Science

This originally appeared December 18, 2012 on Unionvale Mom's Spot , we decided to start sharing some of the fun Mom has in the kitchen here as well. Creating in the kitchen is something Mom loves to do.

A couple of weeks ago I won a collection of Salts of the World during a twitter party. I was pretty excited as I don't win during twitter parties usually.
The package arrived last Friday and has been patiently waiting for us to start using it.
My husband tells me that when I start playing in the kitchen I am like a scientist at work perfecting my next experiment, especially after this summer and all my fermentation fun. When the salts arrived in test tubes we had a good laugh over the forth coming experimenting.

Today I had Pot Roast on the Menu so I took a roast out of the freezer and thawed it for a few hours on the counter and then into the crock pot it went. I seasoned it with The Hawaiian Red , Italian seasoning without salt (good for when you want to play with salt flavors)2 small yellow onions , a a toe of Elephant garlic adding about 2 cups of water and covering it.
As I continued to work on my blogging and social media work for the day, I was continually distracted by this amazing smell coming from the kitchen.

I decided to continue the same salt flavor through the rest of the meal using some to season the potatoes for mashed potatoes and a touch to seasoning the gravy, I will also add a pinch to our veggies.

the orange specs on the potatoes is the salt

There are 6 different salts in the rack, so I figure I will share a different recipe for each one.

While I was given the salt rack as a prize during twitter party, this post and the forth coming posts are in no way sponsored and are something I decided to share with Mom Spot readers.